La Nopalera Mexican Restaurant

9734 Crosshill Boulevard, Jacksonville, FL 32222 · Permanent Food Service · License 2614229

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Sep 3, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 3 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 complaint inspection
4 high priority (fixed by the Sep 3 follow-up, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 11 basic (6 repeats); basic violations cost 12 at most
-38
Administrative complaint on Aug 26, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug262026

Complaint inspection

19 violations found · Inspector came back 2 times

2nd follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Operator is waiting on part for the dishmachine to be repaired.
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 4 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Two cans of jalapeños with denting along top seam and dent in side on rack in dry storage. Also, cheese sauce at service line reheating beginning at 11:00 at 95°F at 2:25.
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  See stop sale. Cheese sauce at service line reheating beginning at 11:00 at 95°F at 2:25.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 27 live flying insects in the following areas; 4 live flying insects in the bar area 2 live flying insects under soda machine 1 live flying insects at ice machine Approximately 20 live flying insects at the bag in box soda rack
  Administrative complaint
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of bar soda guns with slime-like substance.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ice scoop in handwash sink at ice machine. Bucket stored in handwash sink in dishroom. Both items removed.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwash sink by ice machine. No paper towels at handwash sink in dishroom. No paper towels at handwash sink at utility sink.
  No soap provided at handwash sink.
  No soap at dishroom handwash sink.
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Prepared tortilla bowls stored on shelf above make line with no over head covering.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelving has rust.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of kitchen microwave is soiled with food debris.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior top of ice machine has black mold-like substance.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior service windows and lid of ice machine has black and pink mold-like substance. Exterior of kitchen microwave is soiled.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Water draining to the floor from under the three compartment sink.
  Standing water in bottom of reach-in-cooler.
  Standing water observed in bottom of flip top reach in cooler in kitchen.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach at handwash sink by ice machine. Employee removed and discarded the roach. Also, two dead roaches at the bag in box soda rack. Operator removed and discarded dead roaches.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Door torn/in poor repair.
  Door to hot water heater room with holes and in disrepair.
  Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Vents in kitchen with surrounding ceiling tiles and in the dishroom have dust. Vent at utility sink has dust. Wall above make line has dust. Fan guards in walk-in cooler have dust. Walk-in freezer floor is soiled.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No choking poster available. Provided DBPR Form HR 5030-105 and operator hung sign.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.